Quinoa and zucchini ribbon salad with marinated chicken
Ingredients: (4 servings)
Place quinoa and 600ml water in a pan over medium heat and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes or until quinoa is tender and the water is almost absorbed. Drain well and allow to cool.
Meanwhile, place lemon zest, 2 tablespoons oil and half the chilli in a bowl. Add chicken, season and toss to coat. Place chicken in a pan over medium heat and cook, skin-side down, for 4-6 minutes until skin is golden and crisp. Turn, and cook for a further 6-8 minutes until cooked through. Rest, loosely covered with foil, for 2 minutes.
Meanwhile, whisk the lemon juice with remaining chilli and 2 tablespoons oil. Season and set dressing aside. In a large bowl, combine the zucchini, tomatoes, feta and cooked quinoa. Pour over lemon dressing and toss to combine.
- Divide quinoa salad among plates. Slice the chicken breasts, then arrange on top of the quinoa salad and serve.